Warm spiced pulled brisket with horseradish and fukujinzuke

Makes 20
60 minutes


Spiced pulled beef

  • 1kg beef brisket, rolled and tied
  • 1 red onion, chopped
  • 2 celery sticks, chopped
  • 3 garlic cloves, finely chopped
  • 50g of Japanese pickled radish, (fukujinzuke)
  • 3 tomatoes, chopped
  • 1 tsp chilli flakes
  • 50g of honey
  • 50g of dark brown sugar
  • 50ml of cider vinegar
  • 1 dash of Worcestershire sauce
  • 1 dash of ketchup
  • 500ml of lager beer
  • 1 tbsp of ground cumin
  • 1 tbsp of mustard powder
  • 4 tbsp of olive oil
  • salt
  • black pepper

To serve

  • 50g of creamed horseradish
  • 20 chicory leaves
  • Japanese pickled radish, (fukujinzuke)


Begin by searing the brisket. Place a large frying pan on the hob on a high to medium heat and add the oil and then pop in the brisket to brown and seal all over
Take the beef out of the pan and set aside. Add the onion, celery, and garlic to the pan, bring the heat down and gently fry until everything softens and caramelises, for about 20–30 minutes
Turn the heat back up and add the fukujinzuke, chilli and tomatoes, sautéing for a couple of minutes and stirring with a wooden spoon
Add the cumin and mustard and continue to stir for another minute, then add the honey, dark brown sugar, tomato sauce, vinegar, Worcestershire sauce and beer. Bring to the boil, then simmer for 15 minutes
Preheat the oven to 130°C/gas mark 1
Remove the brisket from the pan and leave the sauce to cool for 5 minutes. Transfer the contents of the pan to a blender or food processor and season to taste (I like to put lots of cracked black pepper in). Blitz until smooth
Take a stock pot or casserole dish with a lid and place the brisket inside. Pour over the sauce, place the lid on your chosen cooking receptacle and place in the oven
Return every half an hour or so (or when you can remember) and turn the brisket in the sauce. Repeat for around 8 hours or until the brisket becomes very soft and tender
Remove from the oven, take the brisket out of the sauce and place on a chopping board. Cut the string and with two forks shred the brisket, starting at one end, pulling the fibres apart lengthways into ribbons (this should be quite easy). Mix the beef back into the sauce
Serve up by spooning a healthy amount of meat into the well of each chicory leaf and place on a large platter. Finish by blobbing a small amount of horseradish on top and sprinkle across some of the remaining mooli pickle on each one